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Grilled Napa Cabbage Fattoush Salad

Name: Grilled Napa Cabbage Fattoush Salad
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 head medium napa cabbage; 1 small red onion, thinly sliced; 3 vine ripe tomatoes, diced into large cubes; 1 persian cucumber, sliced; 3 pita breads, cut into wedges; 4 oz cow’s milk feta, crumbled; 6 Radishes, sliced; 2 teaspoons za'atar; 1 tablespoon sumac spice; ¼ cup fresh mint, chopped; ¼ cup fresh parsley, chopped; ⅛ cup dill, chopped; 2 lemons; 2 oz red wine vinegar; 2 tablespoons whole grain mustard; 1 teaspoon pink salt; ½ teaspoon ground black pepper; 3 oz extra virgin olive oil; 1 teaspoon sumac spice

By Tasty40 min4 servings

Instructions

1
Preheat the grill and preheat the oven to 375°F.
2
Cut cabbage in half lengthwise, brush lightly with olive oil, and proceed to grill until deeply charred. Immediately place in the fridge to avoid cooking the cabbage any further.
3
Cut pita bread into small wedges and toss with 2 tbsp olive oil and salt. Place on a cookie sheet pan and place in the oven for about 7-10 minutes, or until crisp and toasted. Cool on a rack on the counter.
4
Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
5
Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
6
Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
7
Serve.
8
Enjoy!